20-Min Cheesy Chicken Enchilada Bake
Shredded rotisserie chicken layered with corn tortillas, red enchilada sauce, and melted cheese in a skillet—baked until bubbly in under 20 minutes. Pure comfort, zero fuss.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 2 cups red enchilada sauce
- 8 count corn tortillas (6-inch)
- 2 cups sharp cheddar, shredded
- ½ cup sour cream
- 1 count jalapeño, sliced
- ¾ cup black beans, drained
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Preheat oven to 425°F. Mix rotisserie chicken with sour cream, salt, and pepper in a bowl.
- 2
Spread 1/2 cup enchilada sauce on the bottom of a 10-inch cast iron skillet.
- 3
Layer 4 tortillas, breaking to fit. Top with half the chicken mixture, half the black beans, half the cheese, and half the jalapeño slices.
- 4
Pour 1 cup sauce over the layer. Add remaining 4 tortillas, chicken, beans, jalapeños, and remaining sauce.
- 5
Top with remaining cheese. Bake until cheese is golden and edges bubble, 12–14 minutes.
- 6
Remove from oven, scatter cilantro on top, and serve straight from the skillet.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowl
- oven
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